This Pesto Chicken Pasta is a vibrant, nutrient-packed dinner that combines tender chicken, al dente pasta, and a creamy, homemade basil pesto sauce. Perfect for a quick, wholesome weeknight meal, it’s bursting with fresh flavors and balanced nutrition, keeping your family full, energized, and satisfied without compromising on taste or health.
Recipe Tips and Tricks
- Pasta Cooking: Cook the pasta to al dente to prevent it from becoming mushy when mixed with the sauce. Reserve some pasta water to adjust sauce consistency.
- Pesto Freshness: Use fresh basil leaves and high-quality olive oil for a fragrant, bright pesto sauce.
- Chicken Tenderness: Pound the chicken breasts to an even thickness to ensure quick, uniform cooking.
- Cheese: Grate your Parmesan fresh; pre-grated versions often lack the same depth of flavor.
- Adjust the Sauce: Blend in a tablespoon of Greek yogurt to make the sauce extra creamy without adding heavy cream.
Why You’ll Love This Recipe
You’ll adore this Pesto Chicken Pasta for its balance of flavors, textures, and ease of preparation. The nutty, garlicky pesto sauce clings perfectly to the pasta, while the juicy, golden chicken adds a satisfying protein punch. It’s a versatile dish that accommodates dietary preferences, making it ideal for family dinners, romantic date nights, or meal prepping. With its vibrant colors and fresh ingredients, this recipe feels like a celebration of healthy eating in every bite.
Pesto Chicken Pasta
This Pesto Chicken Pasta is a flavorful, healthy dinner combining juicy chicken, pasta, and fresh, homemade pesto.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups uncooked pasta (penne or fusilli)
- 2 cups fresh basil leaves
- ¼ cup pine nuts, toasted
- ½ cup grated Parmesan cheese
- 2 garlic cloves
- ⅓ cup extra virgin olive oil
- Salt and pepper, to taste
- Optional: Red pepper flakes, cherry tomatoes, or spinach
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package instructions. Reserve ½ cup of pasta water before draining.
- Prepare the Pesto: In a food processor, combine basil leaves, toasted pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, drizzle in olive oil until smooth. Season with salt and pepper to taste. Set aside.
- Cook the Chicken: Season chicken breasts with salt, pepper, and optional red pepper flakes. Heat a skillet over medium-high heat with a drizzle of olive oil. Sear chicken for 5-7 minutes per side, or until fully cooked and golden. Let rest for 5 minutes, then slice thinly.
- Combine Everything: In the same skillet, toss cooked pasta with pesto sauce over low heat. Add reserved pasta water, one tablespoon at a time, to achieve your desired consistency. Gently fold in the sliced chicken.
- Serve and Garnish: Transfer to a serving dish and garnish with extra Parmesan, fresh basil, or cherry tomatoes for a pop of color. Enjoy immediately!
Notes
- Fresh ingredients are key to a flavorful pesto. Avoid substituting dried herbs or pre-grated cheese.
- Toasting the pine nuts brings out their nutty aroma and flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 553Total Fat 30gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 22gCholesterol 62mgSodium 380mgCarbohydrates 40gFiber 3gSugar 2gProtein 31g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breasts: Use boneless, skinless chicken breasts for lean protein. You can substitute chicken thighs for a juicier option.
- Pasta: Whole-grain pasta adds fiber and nutrients, while traditional pasta delivers a classic texture. Gluten-free pasta works well if needed.
- Basil: Fresh basil is essential for the pesto. Dried basil won’t give the same bright, herbal taste.
- Pine Nuts: Toasted pine nuts enhance the nutty flavor. Walnuts or almonds are great budget-friendly alternatives.
- Parmesan Cheese: Authentic Parmigiano-Reggiano elevates the dish. For a vegetarian version, look for rennet-free Parmesan.
- Garlic: Fresh garlic cloves bring depth to the pesto; roasted garlic adds a milder, sweeter profile.
- Olive Oil: Use extra virgin olive oil for its robust flavor and health benefits.
Variations and Substitutions
- Vegetarian Option: Skip the chicken and add sautéed mushrooms, zucchini, or roasted cherry tomatoes for a hearty meat-free meal.
- Seafood Twist: Replace chicken with shrimp or scallops for a coastal-inspired variation.
- Keto-Friendly: Swap pasta for zucchini noodles or spaghetti squash.
- Dairy-Free: Use nutritional yeast instead of Parmesan and dairy-free yogurt for creaminess.
- Nut-Free: Substitute sunflower seeds or pumpkin seeds for pine nuts in the pesto.
- Spicy Kick: Add red pepper flakes or chili oil for heat.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to refresh the sauce.
- Freezer: Freeze pesto sauce separately for up to 3 months. Thaw in the refrigerator and mix into freshly cooked pasta.
- Meal Prep: Divide into individual portions for quick grab-and-go lunches throughout the week.
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